12 March, 2016

Carrot and Zucchini Hash Browns

I love this meal because of all the great vegetables that are in it. That, added with the hash browns and runny yolks are always the perfect way to start the day.

What You Need:

2 Tablespoons Olive Oil

1 Chopped Medium Zucchini

1/2 Cup Shredded Carrot

1/2 Cup Chopped Onion

3 Cups Frozen Hash Browns

Salt and Pepper

6 Eggs

What To Do:

Heat the olive oil in a large skillet. Add the onions and carrots and sprinkle with salt and pepper. Saute for about 5 minutes, the carrots should be soft and the onions translucent. Add the zucchini and saute for another 5 minutes. Stir in the hash browns, sprinkle with a little more salt and pepper and continue to cook until the potatoes are cooked through and starting to brown.